To start this post I want to apologize to you all for not getting recipes up every week for the last couple of months. Life has been kicking my butt lately, I am working things out but I don't want anyone to think this page is going inactive or that I'm not going to be putting out more books, I'm still here.
Now, for the important bit.....Recipe of the Week!
Chicken Pie with Sweet Potato Crust
3 cups diced cooked chicken
1 cup diced cooked carrot
6 cooked small white onions
1 tablespoon chopped parsley
1 cup milk
1 cup chicken broth
2 tablespoons all-purpose flour
1 teaspoon salt
1/8 teaspoon pepper
For the Crust
1 cup sifted all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1 cup cold mashed sweet potato
1/3 cup melted butter
1 egg, beaten
Preheat oven to 350 degrees.
Layer the chicken, carrot, onion and parsley in a large casserole dish.
Combine the milk and chicken broth, slowly whisk into the flour to prevent lumps. Cook until thickened. Add the salt and pepper, pour over the chicken and vegetables.
Combine the dry ingredients for the crust, work in the mashed sweet potato, butter and egg.
Roll out 1/4 inch thick and cover the chicken and vegetables.
Bake for 40 minutes.
Note- My family loves this one. The only issue I had with it was the dough for the crust is VERY soft. I ended up with a very sad looking crust, but the taste is amazing.
Have a great week!
Some days I don't feel like staying in the proper era and have to go back a little further in time. This week is one of those weeks.
In my collection of cookbooks I have some that are really unique, like the one this weeks recipe is from. It's a small, leather bound book titled "Pasty for the Restaurant". Printed in 1914 it is terrifying to open because the pages are brittle and the cover is missing large pieces but I love it. It makes me miss working in restaurants. I doubt I could find a job that would want to base it's entire menu on Victorian era or Retro foods, but a girl can dream.
One thing about old cookbooks that makes them more, interesting, is the lack of directions. I have never made Apple Dumplings before, apple pie, apple tarts, apple cake, apple muffins, apple sauce, apple turnovers, apple danish, apple strudel, those I have made, but never an apple dumpling. Mine exploded, slightly, during cooking but with a little creme anglaise and some whipped cream they were amazing.
Baked Apple Dumplings
Take pie paste or puff paste , roll out thin, cut in 4-inch squares, wash with water, put on even sized apples peeled and cored. Fill the core with sugar, flavored cinnamon, put on a pat of butter, fold the four corners to the top, egg wash and bake. Serve with any suitable sauce.
I used my usual pie dough recipe and filled the holes with a mixture of white and brown sugars.
I wasn't sure what temperature to bake on so I went with 350.
I will be making these again, they have all the taste of an apple pie with half the work.